It’s never the wrong time to bring this grape salad to a gathering! Plump, juicy grapes folded into a cool, creamy mixture of cream cheese and sour cream, all topped off with dark brown sugar and crunchy toasted pecans…
This creamy grape salad has been gracing tables at potlucks, cookouts, and baby showers alike for as long as I can remember. In each case, the result is always the same — an empty bowl that has been completely scraped clean. That’s how good this stuff is!
It’s easy to see why… I mean, how do you go wrong with plump, juicy grapes folded into a cool, creamy mixture of cream cheese and sour cream, all topped off with dark brown sugar and crunchy toasted pecans? Correct answer — YOU CAN’T.
As with all simple recipes like this, start with the freshest ingredients you can find for best results. Want to know a trick for picking the best bunch of grapes? Look at the vines. If they’re still green and pliable, you can bet the grapes were picked recently. If they’re dried out and turning brown, dig through the pile for a different bunch.
I like to use a combination of red and green grapes for visual appeal. You’ll need about 2-lbs. of each, and be sure to wash them really good after removing them from the vines. Grapes are on the Dirty Dozen list, so we want to remove as much residue as possible. Then dry them thoroughly before proceeding with the recipe.
How To Make Grape Salad
To make the “sauce”, simply cream together equal parts softened cream cheese and sour cream, along with a half cup of sugar and a teaspoon of pure vanilla extract. Pour this mixture over the grapes, and fold everything together well. Refrigerate for at least two hours, and then we’ll add the brown sugar pecan topping.
While the grape salad is chilling, it’s a good idea to go ahead and toast your chopped pecans so they can cool down. Once they’re cooled, mix them with the brown sugar with a fork. When you’re ready to serve the grape salad, top it off with the brown sugar/toasted pecans mixture.
I know what you’re thinking — that’s a LOT of sugar between the sauce and the topping… But everything in moderation, right?! It’s not like we’re eating this on an everyday basis. That’s not saying I wouldn’t if I thought I’d still be able to fit into my skinny jeans, though!
Individual Grape Salad Cups
For a large gathering, I typically just spread the grape salad out in a 9×13″ dish to maximize the salad to topping ratio. But since I was making it today for a (virtual) baby shower, I thought it would be fun to make individual grape salad cups. So I just spooned the grape salad into individual bowls, and then sprinkled the topping over each one. Are they cute or what?
Creamy Grape Salad with Toasted Pecans
Yield 16 servings
It’s never the wrong time to bring this grape salad to a gathering! Plump, juicy grapes folded into a cool, creamy mixture of cream cheese and sour cream, all topped off with dark brown sugar and crunchy toasted pecans...
- 2-lbs. green grapes
- 2-lbs. red grapes
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (8-oz.) container sour cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup pecan pieces, toasted
- 1/2 cup dark brown sugar, packed
- Wash the grapes well and dry them thoroughly.
- Cream together the softened cream cheese, sour cream, sugar and vanilla until smooth. Fold the grapes into this mixture, spread it out in a 9x13" baking dish, and refrigerate for at least two hours.
- Mix together the toasted pecans and the dark brown sugar with a fork. Sprinkle this topping over the grape salad just before serving.
Updated from the archives — originally posted in January 2011
Congratulations to Angie from Big Bear’s Wife on her sweet little baby boy! Take a moment to check out all of the amazing recipes we made for her virtual baby shower:
Appetizers & Salads:
Creamy Grape Salad with Toasted Pecans from Unsophisticook
Mini Chicken and Waffles from Sweet Beginnings
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos
Spicy Southern Deviled Eggs from This Gal Cooks
Banana Pudding Layered Dessert from High Heels and Grills
Brookies from Baked Bree
Caramel Corn from The Redhead Baker
Caramel Pecan Cheesecake from Cooking with Carlee
Chocolate Chip Clouds from All Day I Dream About Food
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom
Mickey Mouse Candy Pops from The Decorated Cookie
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet
Rhubarb Strawberry Jam from The JavaCupcake Blog
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips